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stuffed-bell-peppers-with-quinoa-and-veggies-recipe

Stuffed Bell Peppers With Quinoa And Veggies

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 4 pieces Bell Peppers tops cut off and seeds removed
  • 1 cup Quinoa cooked
  • 1 cup Black Beans rinsed and drained
  • 1 cup Corn cooked
  • 1 cup Diced Tomatoes canned or fresh
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 1 tablespoon Olive Oil

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper.
  3. Stuff each bell pepper with the quinoa mixture.
  4. Place the stuffed bell peppers in a baking dish and drizzle with olive oil.
  5. Bake in the preheated oven for 30 minutes, or until the peppers are tender.
  6. Serve hot and enjoy!

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 500mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 100mg | Calcium: 60mg | Iron: 2mg

Keywords

Gluten-Free, Vegetarian
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